Reno Trip

I’ve been sitting on these photos of our little adventure to Reno but now I can’t find my notes.

I had to go for a work thing and Bob came with me. The work thing turned out great — I really enjoyed it and then in our off time Bob and I had a few adventures.

The resort did a fancy pool remodel so we went swimming one night. Of course it was the night that the wind whipped up and we were out there with our teeth chattering DETERMINED to enjoy that pool.

One night we left the resort and went and had a nice dinner and stopped into the art museum for a terrific Georgia O’Keeffe exhibit. (“Georgia O’Keeffe: Living Modern takes a new look at how the renowned modernist artist proclaimed her progressive, independent lifestyle through a self-crafted public persona—including her clothing and the way she posed for the camera”) and a wonderful exhibit by a native artist name Jack Malotte that I regret I didn’t have more time with.

The photo above shows reflections that come from the building across the way and completely unintentional.

We were leaving a few days before Burning Man ended. The airport was prepared.

Here’s a quick story about potatoes: my garden produced a mountain of potatoes this year. There’s got to be at least another 6 pounds out there in addition to the 4-5 pounds in the drawer.

We mostly eat them in potato salad.

I loved roasted potatoes but until recently I could never figure out a good way to make them yummy. Whenever we roasted potatoes they it seemed like they would be bland or dried out and chewy so I never wanted to cook them that way.

The Food Lab potato salad recipe calls for cooking the potatoes a specific way. (Science behind it here.)

I don’t follow that recipe exactly because everyone has to make potato salad their own way but I adapted the potato cooking part for my roasted potatoes like this:

I half-assed peel a bunch of garden potatoes, put them in a pot, cover with cold water and depending on how many I’m cooking add equal ratio 1-2 T of salt-sugar-vinegar, bring to a boil and simmer until fork tender. Then I drain, toss with olive oil, salt, and pepper and roast in the oven 15-20 minutes at 400.

This has succeeded brilliantly every time.

I’m off to California in the morning to hang out with family. In a hurry as always so publishing without proofreading – living dangerously.